Peach Cobbler Pound Cake
This peach cobbler pound cake consists of a buttery, moist cake topped with fresh, juicy peaches and an irresistible streusel.
Ingredients
For the streusel & peach topping:
- 50 g (⅓ cup + 1 tbsp) all-purpose flour
- 26 g (2 tablespoon) brown sugar
- ½ teaspoon kosher salt
- 35 g (2 ½ tablespoon) tbsp unsalted butter, room temp
- 1 ripe peach, cut into very thin slices
- flour for coating
For the vanilla pound cake:
- 180 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- 227 g (16 tablespoon) unsalted butter, room temp
- 300 g (1 ½ cups) granulated sugar
- 1 teaspoon kosher salt
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 56 g (¼ cup) buttermilk, room temp
- 50 g (¼ cup) neutral oil
Instructions
For the streusel & peach topping:
- In a small bowl combine the flour, brown sugar, and salt.
- Toss the butter into the mixture and use a fork to combine until the mixture forms pea-sized crumbs.
- Place in the fridge until ready to use.
For the vanilla pound cake:
- Preheat the oven to 325 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
- In a small bowl, whisk together the flour and baking powder.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 3-4 minutes until light & fluffy.
- Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
- Add half of the dry ingredients and mix until just combined. Mix in the buttermilk and oil. Then, add the rest of the dry ingredients and mix until just combined.
- Scrape down the bowl one last time to make sure everything is evenly combined.
- Pour the batter into the prepared pan, and smooth out the top.
- Dip the thinly sliced peaches in flour and place on top of the batter, careful not to overlap them. Sprinkle half of the streusel on top (more so on the edges than on top of the peaches).
- Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 35-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
- Allow the pound cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy for breakfast as is or for dessert with a dollop of whipped cream or scoop of vanilla ice cream!
Notes
- Cut the peach with a mandoline. Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink.
- Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil.
- Cream butter & sugar for a full 3-4 min. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
Nutrition Facts
Serving: 1slice | Calories: 467kcal | Carbohydrates: 51g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 412mg | Potassium: 77mg | Fiber: 1g | Sugar: 35g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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